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Monday, August 4, 2014

Vegan Nutella Mousse Cheesecake

This was more of a fluke, I don't live
in a town that sells vegan cheeses and creams so most recipes that
require using them I make from scratch or purchase them online which
isn't good on the money side of things. If you are fortunate enough to
get them where you are great!

InstructionsIn a stand mixer add the mascarpone
cheese and nutella and beat it till smooth, Add the remaining
ingredients including the coconut cream (you can use canned coconut
cream but drain the water from it) and whip on high for 5-6 minutes till
its light and fluffy (mousse like) in a bowl add crumbs and butter
combine till it hold together when pressed, In 4 mini spring form pans
evenly distribute the crumbs and press it into the base of each
pan...Chill in the freezer for 5mins pour mixture into each of the pans
and set in the freezer an hour or so and serve. Enjoy! =)